Oklahoma State University - Robert M. Kerr Food & Agricultural Products Center
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FAPC to present webcast of FSIS Food Security Workshop
STILLWATER, Okla. – The events that resulted in the Sept. 11 World Trade Center bombing have subsequently provided all industries to self-assess their vulnerabilities to terrorist-type actions. The food sector was found to be relatively unprotected against determined individuals or groups that would target the U.S. food supply.
The agencies involved with food safety have developed educational materials for people and companies involved in food manufacture, processing and distribution to be aware of situations and conditions that could improve food security.
As a result, the U.S. Department of Agriculture-Food Safety Inspection Service will be holding various Food Security Workshops across the country from May through July, said Peter Muriana, Food & Agricultural Products Center food microbiologist.
The tentative dates and locations of the workshops are:
- May 14, 2005 (Dallas, Texas)
- May 21, 2005 (Oakland, Calif.)
- June 4, 2005 (Chicago, Ill. area)
- June 11, 2005 (Savannah, Ga.)
- June 25, 2005 (Newark, N.J.)
- July 9, 2005 (Philadelphia, Pa.)
In conjunction with the May 21 workshop, the Food & Agricultural Products Center on the Oklahoma State University campus in Stillwater, Okla. will facilitate a web cast in room 201 of the FAPC for any Oklahoma food company personnel interested in attending.
Although the time for the workshop has not been determined, more information will be forthcoming when received from USDA-FSIS.
“The web cast will allow for submission of questions to be asked of agency personnel, and Jason Young, FAPC quality control and assurance specialist, and myself will be on hand to facilitate discussion of the topic and submit questions,” Muriana said. "USDA-FSIS will also provide the same materials for us to distribute at the web cast that they will be providing to those attending the six workshops throughout the United States."
The intentions of the workshops are to discuss food security awareness, the FSIS Directive 5420.1 Revision 1 Food Security Verification Procedures, FSIS Industry Self-Assessment Checklist for Food Security, and Directive 5420.4 Emergency Procedures for the Office of International Affairs Import Inspection Division, Muriana said.
Within the USDA-FSIS, the Office of Food Security and Emergency Preparedness was developed to direct the agency’s food security public education and awareness activities.
In the recent Directive 5420.1 Revision 1 dated Jan. 26, 2005, FSIS listed various emergency Food Security Verification Procedures that inspection personnel should follow in the event a threat condition of yellow, orange or red is declared by the Office of Homeland Security, Muriana said.
“Inspection personnel of food manufacturing and processing facilities are guided to examine outside premises, control and use of hazardous chemicals, live animals arriving for slaughter, equipment calibration, loading and shipping dock areas, incoming raw materials, maintenance activities, storage areas, water systems, production/processing areas and employee behavior,” he said.
An “Industry Self-Assessment Checklist for Food Security” also was developed to help companies evaluate to what degree they have secured their operations. This checklist can be found atwww.fsis.usda.gov/PDF/Self_Assessment_Checklist_Food_Security.pdf.
Do not miss this opportunity to see a web cast of the Food Security Workshop on May 21 at the FAPC.
To attend the web cast, please register by May 10, 2005 to Lindsay Allen, FAPC workshop coordinator, by calling (405) 744-6277, by faxing (405) 744-6313, or by e-mailing lindsay.allen@okstate.edu. Registration is also available online at www.fapc.biz/foodsecurityworkshop.html.
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CONTACT:
Peter Muriana
Food Microbiologist
Robert M. Kerr Food & Agricultural Products Center
148 FAPC
Stillwater, OK 74078
Phone: 405-744-6071
Fax: 405-744-6313
E-Mail: peter.muriana@okstate.edu
Oklahoma State University, U.S. Department of Agriculture, State and Local Governments Cooperating. The Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, sex, age, disability, or status as a veteran, and is an equal opportunity employer.
